Fluffy, tender, and just sweet enough, these easy Chocolate Muffins are a favorite breakfast and snack to share with the kids. Bonus: They bake up in less than 20 minutes and store so well!

Chocolate Muffins

We’ve long made our Chocolate Protein Muffins, Chocolate Chip Mini Muffins, and Chocolate Banana Muffins, but I had a craving for a straight-up Chocolate Muffin…so here we are. This muffin recipe, which is similar to my Yogurt Muffins, is both easy to make and super delicious.

We love these for their chocolate flavor but also because they are satisfying with the inclusion of yogurt and eggs for protein. They’re great on their own served warm or cold and pair nicely with diced berries or banana as an easy meal or snack.

What’s the secret to making moist muffins?

In this recipe, there are a few things that create very moist muffins. First, there’s a full cup of yogurt which adds a lot of moisture and fluffiness in the baked muffins. And the all-purpose flour keeps them light, too.

From there, stir the batter together gently. And transfer the baked muffins from the pan to a wire rack so they can cool fully on a wire rack. If they cool in the pan, they will likely continue to bake and may be tougher.

Ingredients You Need

Here’s a look at the ingredients you need to make this muffin recipe, including dry ingredients and wet ingredients.

• Whole-milk plain yogurt: You can use either Greek yogurt or regular yogurt here. The only difference is that using regular yogurt may result in flatter muffins, while Greek usually results in a nice dome shape. Full fat yogurt is best if possible.
• Eggs: Large eggs help the muffins cook through and stay moist. See the Notes at the end of the recipe for the egg-free options.
• Vanilla extract: Adding vanilla extract balances the flavor of the cocoa powder nicely.
• Maple syrup: Or you can use honey for kids over age 1 or sugar to save a little money on groceries.
• Milk: I bake with whole milk, but you can use what you prefer.
• Unsalted butter: This needs to be melted and cooled, slightly so we can stir it into the batter. I prefer unsalted butter so I can decide how much salt to add.
• All-purpose flour: This helps the muffins stay tender and light.
• Unsweetened cocoa powder: I typically use SACO, Hershey’s Special Dark, or Trader Joe’s brand.
• Baking powder and baking soda: A combination of these helps the muffins rise nicely and bake through properly.
• Semi-sweet chocolate chips: You can use full size or mini chocolate chips. You could even use chocolate chunks. We stir these into the batter for extra chocolate flavor to make double chocolate muffins. (You can also use berries or diced fruit instead if you prefer.)

Step-by-Step Instructions

Here’s a look at how to make this recipes so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

1. Preheat the oven. Grease a muffin pan. Stir together the yogurt, eggs, melted butter, milk, and vanilla in a large bowl.
2. Add the flour, sugar, chocolate chips, baking powder, baking soda, and salt. Gently stir or whisk the mixture together.
3. Divide batter among the muffin tin. (I prefer to use classic nonstick Pam instead of muffin liners as muffins without a lot of oil can stick to liners. If you want to use them, parchment ones may work better.)
4. Bake until a cake tester or toothpick inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

How to Store

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).

You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.

Best Tips for Success

• To make as mini muffins, divide batter in a greased 24-cup mini muffin pan and bake for 12-14 minutes.
• Dairy-free: Use a nondairy Greek-style yogurt, like the plant-based options from Siggi’s, and a neutral oil, like canola oil or vegetable oil in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup additional milk. Proceed with the recipe.
• I prefer dutch process cocoa powder from brands including SACO, Hershey’s Special Dark, and Trader Joes.

---

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.

• In a medium bowl, stir together the flour, cocoa powder, sugar, chocolate chips, baking powder, baking soda, and salt.

• Add the yogurt, eggs, butter, and vanilla.

• Gently stir or whisk together.

• Divide batter among the prepared muffin tin, using a heaping ¼ cup batter in each cup.

• Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

• Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
• You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
• To make as mini muffins, divide batter in a greased 24-cup mini muffin pan and bake for 12-14 minutes.
• Dairy-free: Use a nondairy Greek-style yogurt, like the plant-based options from Siggi’s, and a neutral oil, like canola, in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup additional milk. Proceed with the recipe.
• Feel free to replace the chocolate chips with diced berries or other fruit, or to increase the amount of chocolate chips to 1 cup. Up to you!

Serving: 1muffin, Calories: 201kcal, Carbohydrates: 25g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 41mg, Sodium: 152mg, Potassium: 164mg, Fiber: 2g, Sugar: 10g, Vitamin A: 183IU, Vitamin C: 0.1mg, Calcium: 70mg, Iron: 2mg